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COOKING CAN BE FUN

As the/course in home econo- mics proceeds at Queen Char- lotte High School, one point be- ing established among the stu- dents is that cooking can be fun.

EASILY MADE PASTRY 5 cups flour

1 tsp. salt

1 pound shortening

1 egg

Blend flour. shortening and

gait. Place 1 egg in a cup and till cup with cold water. Stir and add to (but mixture. Blend well. This makes enough pastry for 5 or 6 two-crust pies. Use what you need and place rest in refrigerator. »« Mrs. Eric MacEwen New London W. I.

. ORANGE PIE

2 oranges

‘1 large cup sugar

1- tablespoon of flour

3 eggs I 2 tablespoons melted butter

Juice 1 lemon

Grate rind of 1 orange, use the juice of 2. stir in sugar, flour and ,egg yolks, (reserving ’w-hi-tes for meringue). add but- ter and lemon juice. turn into pie plate lined with paste. Bake in quick oven. It will look like a finely baked custard when fin- ished. Whip egg whites till stiff,

add 2' tbsp. of sugar, spread on '

top of pie and return to oven to brown. Mrs. Alex Grant St. Patrick’s Rd.

BU'I'I‘ERSCOTCH PIE ._ 1% Cups milk ‘

3 tablespoons cornstarch

2 tablespoons flour

1/4,tsp. salt

1’/z cups brown sugar

2 eggs

2 tablespoons butter

1 teaspoon vanilla

Put milk in double'boiler, when I" a boiling point stir in flour, cornstarch, salt (which have been

blended with a little cold milk) 7,

- add sugar and stir till.thickened, then add well-beaten egg yolks, butter and vanilla. Cook few more 7 minutes over boiling water. Fill

pie crusts which have been pre- viously cooked. Top with merin- gue made with .2 egg whites beaten stinfly with 2 tablespoons brown sugar. Put in oven to brown slightly. 7 Mrs. Alex Grant St. Patricks Rd.

PASTRY . 5 cups flour . sal -

1 lb. lard ' Blend ,

Put 1 egg and 1 tsp. vinegar in cup ad fill with water. Mix .- blended mixture. Keeps for A two weeks in frig. Will not dam- age it i re-rolled many times. lakes 5 crusts.

Jurretta L. Murray.

New London W. I._ cocoNu'r CREAM PIE ,Scu-ld 2 cups milk

’ ‘ t. -.% cup white sugar

3 . bbsps. flour -

Mir and put in milk, slowly, j odd 2 egg yolks. Cook in double

x.ha until thick, add vanilla, 1 tsp. butter, put coconut on top at meringue. ‘

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That discovery is reflected on the flakes of Judy Allan and Kit Lawson, at work on a’salmon scallop.

FRUIT PIE Mix 1 cup fresh strawberries 1 cup pineapple 1 cup rhubarb 3’4 cup sugar 1 tsp. grated orange rind. Crust on bottom, lattice on top. Bake for 15 minutes at 450 deg. Adah Mosher Montague

CHERRY PIE

2% cups frozen cherries (thaw-~ ed)

2 Dbsps corn starch

1% cup white sugar

1A; tsp salt

2 tbsps lemon juice

llbbsp butter.

Drain cherries and reserve all cup juice? slowly add corn starch mixture to heated juice, and stir until thickened. Add sugar slowly: and cook several minutes. Re- move from heat, stir salt, lemon juice and butter and pour over drained cherries. 0061 while you make pastry of:

2 cups pastry flour ’~ ~

1 tsp. salt

1/2 cup lard

1/4 cup ice water

Make ‘A of lard mealy with flour and salt and otherhalf like small peas. Add ice water slow- ly, mixing with fork, make just a moist dough. Cook for 40 min- utes in hot oven.

Mrs. John Warren North River W.I.

PUMPKIN PIE ~

4 cups mashed pumpkin

1% cups brow-n su'gar

% tsp ginger

2-3 tsp nutmrg

1 tsp salt

3 eggs

2 1—3 cups milk '

Pour into unszked pie shell and bake.

Mrs. Fred MacKenzie Eglington and Howe Bay W.I.

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APPLE PIE WITH CHEESE PASTRY" ‘

Miake pastry of J 3 cups sifted pastry flour

1 tsp wit

1 cup shortening

1% eupograted cheddar

cheese.

1-3 cup .acpprox.) cold water.

Cut shortening and‘cheese into In: and salt. until mixture re- sembles coarse meal. Sprinkle withwater. Stir with a fork to make a stiff dough that can be shaped into a ball. Wrap and chill. Mix

‘36 cup sugar (white) 2 wsp flour % tsp salt ‘é tsp cinnamon Sprinkle 2 tbsp of this mix- ture over bottom pastry and mix remainder with 6 cups of sliced tart apples, and fill pie. Cover with top pastry, cutting gashes to 2'low escape of steam. Bake in hot oven for 40 minutes or until a golden brown and apples are lork tender. Mrs. John Warre- North River W.I.

BUTTER SCOTCH PIE

2 cups scalded milk and lump of butter

1 cup brown sugar

1/4 cup flour '

Vanilla

2 egg yolks.

Method:

Like no other pie you can add the flour and sugar to the hot milk, but stir constantly. Put in baked pie shell, top with mer- engue egg whites. just before re- moving from fire.

Mrs. Mabel MacILean 121 Water Street Charlottetown

MOCK CHERRY PIE 1 cup cranberries 1A cup raisins 1 cup white sugar 1/5 cup water 2 tablespoons flour 1 teaspoon vanilla 1 teaspoon almond.

Cook together for 10 minutes before putting into crust. Put on top crust and bake at 350 deg. F. for 15 minutes, then decrease heat. Bake till done.

Mrs. Allison MacLeod New London.

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CJLI‘NIAL PUMPKIN PIE

1% cups cooked pumpkin

1 cup brown sugar

'h tsp salt

1 tsp cinnamon

1 tsp ginger

5h tsp auspice

2 tbsp. molasses (optional)

3 eggs slightly beaten

1 cup evaporated milk

Combine pumpkin, sugar salt. spices and molasses (optional). add eggs and milk and mix that» oughly. Pour into unbaked pie diell. Bake in a hot oven 425 de- grees F. 40-50 -minutes or until knife inserted comes out clean. Cooked squash can be used in- stead of pumpkin.

Mrs. Leslie Underhay Eglington and Howe Bay W.I.

RICH CHEESE CAKE 0R GERMAN SWEET PASTRY

1 cup butter 1 cup sugar 2 cups dry cottage cheese ]/4 cup lemon juice 4 egg yolks slightly beaten grated rind 1 lemon 1/4 tSp nutmeg four egg whites, beaten stiff but not dry. Line a 9 inch pie plate with pastry. Cream butter and sugar, add the other ingred- ients, folding in the egg whites l-a-st. Fill pie plate and bake 30 minutes. Laura Smith Pleasant Valley

WINTER PIE 1 cup seedless 1 cup finely ground cal-roll 1/; cup sugar

raisins

1 tbsp. cornstarch V2 tsp. cinnamon I/4 isp. cloves 1/4 tsp. nutmeg 1/4 tsp. salt lo cup hot water 1 cup chopped apple. Combine the dry ingrediento add to the raisins and carrot. Add water, bring to a boil and simmer 5 minutes. Then add ap- ple. Bake this mixture between two crusts about 20 minutes in oven 350 to 400 deg. Mrs. Frank Ros- Parkdale W. L

F"! “"6. FOR RAISIN PIE

1% cups water

1% cups seedless raisin-s

'/2 cup brown sugar

2 tbsp. all-purpose flour.

1/1; tsp. salt

1 lemon, juice and rind.

Heat water to boiling point and add raisin-s, simmer for ten "an ules. Combine sugar, flour. salt and-lemon rind and add to hot mixture. Add lemon juice and cook until thick. slil‘l'ing mn- slantly, cool. Spread filling mm)» ly in lined pie plate and «not with top crust. Bake in hot melt, 425 deg. F., 20-25 minutes.

Laura Jencnc Smith Pleasant Valley

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